1. To make passion fruit puree, cut 24 passion fruit (about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl. Rub firmly to remove all pulp from seeds; discard seeds. (For frozen puree, call Gourmet France, Inc., at 818-768-4300; cost is about $12 for 2 pounds, plus shipping.)

2. In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree. Stir over medium-high eat until boiling, 4-5 minutes. Let cool; stir occasionally. If made ahead, chill airtight up to 1 day.